Scalloped pineapple

(from Cindy’s recipe box)

Great with ham

Categories: pineapple, side

Ingredients

  • 1/2 cup butter, melted
  • 1 cups sugar
  • 3 eggs
  • 1/4 cup milk
  • 2 to 4 cups white bread, cubed
  • 1 (16 ounce) can crushed pineapple, undrained
  • 1 (16 ounce) can pineapple tidbits, partially drained but reserve juice

Directions

  1. Cream the butter, sugar and eggs together.

  2. Add the milk and pineapple.

  3. Put into 9×13″ pan or casserole dish and slowly add bread cubes. Add remaining juice if too dry.

  4. Bake at 350 for ½ hour covered and ½ hour uncovered. If you like it crispy, bake uncovered.

  5. Let rest 15 minutes.

  6. You may want to put a cookie sheet or foil underneath the rack as the dish to catch any bubbling over in the oven.

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